This Pumpkin Pecan Bread is a cozy treat that brings the taste of fall right to your kitchen! It’s moist, flavorful, and packed with crunchy pecans that complement the spiced pumpkin perfectly.
Every bite feels like a warm hug, and it fills your home with a sweet aroma. I love to enjoy it fresh out of the oven with a little butter. It’s a snack you’ll want to share—and good luck with that! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. If you’re feeling adventurous, home-roasted pumpkin works too. Just make sure to blend it smooth!
Sugars: The mix of granulated and brown sugar adds depth of flavor. If you want a less sweet bread, reduce the sugar a bit or use coconut sugar for a healthier alternative.
Pecans: These add a lovely crunch! If you’re allergic, walnuts or sunflower seeds can be great substitutes. You could even skip nuts altogether if preferred.
Oil: Vegetable oil is my go-to for this recipe, but melted coconut oil or unsalted butter can work just as well for flavor.
How Do I Ensure the Bread Comes Out Moist and Fluffy?
The key to keeping your Pumpkin Pecan Bread moist is to watch your mixing and baking times. Here’s how:
- Mix wet and dry ingredients until just combined—overmixing can lead to a dense bread.
- Using canned pumpkin keeps moisture locked in. Add water or orange juice to help make the batter lighter.
- Check your bread a few minutes before the timer goes off. If a toothpick comes out clean, it’s ready!
- If it browns too quickly, just cover it with foil to prevent burning while it finishes baking.
These tips will help you achieve that perfect moist texture everyone loves! Enjoy your baking! 🍞✨
How to Make Pumpkin Pecan Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) water or orange juice
- 1 teaspoon vanilla extract
- 1 cup pecan halves, chopped (reserve some whole halves for topping)
How Much Time Will You Need?
This delightful Pumpkin Pecan Bread takes about 15 minutes for prep and around 60-70 minutes to bake. After baking, allow an additional 10-15 minutes for cooling. So, you’ll have a delicious treat ready in about 1.5 hours!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk them together until they’re well blended and there are no clumps.
3. Combine the Wet Ingredients:
In a separate bowl, whisk the eggs until they’re light and frothy. Add in the pumpkin puree, vegetable oil (or melted butter), water (or orange juice), and vanilla extract. Mix everything until it’s smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix them together. Be careful not to overmix; you only want to combine them until there are no dry flour spots to keep the bread fluffy!
5. Add the Pecans:
Fold in the chopped pecans, making sure they’re evenly distributed throughout the batter.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan. Smooth the top gently with a spatula and sprinkle the reserved whole pecan halves on top for a lovely finish.
7. Bake the Bread:
Place the loaf in the preheated oven. Bake for about 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will help it stay moist and not tear as you cut!
Enjoy your delicious Pumpkin Pecan Bread with a cozy cup of tea or coffee. It’s perfect for sharing or savoring all by yourself! 🍂🍞
Can I Use a Different Type of Sugar?
Yes, you can substitute granulated sugar with coconut sugar for a healthier option. If you prefer, you could also use all brown sugar for a richer flavor. Just keep the total sugar amount the same!
What if I Don’t Have Pumpkin Puree?
If you don’t have canned pumpkin puree, you can make your own by roasting a small pumpkin, then blending it until smooth. Just be sure to remove the seeds and skin first!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months. Just thaw before enjoying!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in chocolate chips, dried cranberries, or even shredded coconut for added flavor. Just keep in mind these additions might change the texture slightly, so adjust accordingly!